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Ingredients
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Main Ingredients
Garnish Ingredients
Method
Preparation of Calamari
- 1
Clean the Calamari
Start by cleaning the calamari. Remove the head, guts, and the clear quill from the body. Rinse the bodies and tentacles under cold water and set aside.
- 2
Slice the Calamari
Slice the cleaned calamari bodies into rings, about 1/2 inch thick. Leave the tentacles whole and set both aside.
Preparing the Lobster Brodo
- 3
Make Lobster Brodo
In a pot, simmer the lobster shells with water, herbs, and aromatics for about 30 minutes to create a rich lobster broth (brodo). Strain the broth and set aside 500ml for the dish.
Cooking the Dish
- 4
Sauté Calabrian Chili
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped Calabrian chili peppers and sauté for about 1-2 minutes, until fragrant.
- 5
Cook the Calamari
Add the sliced calamari and tentacles to the skillet. Cook for about 3-5 minutes, stirring occasionally, until the calamari is opaque and tender.
- 6
Add the Lobster Brodo
Pour in the lobster brodo and bring it to a gentle simmer. Allow it to cook for an additional 5 minutes, letting the flavors meld.
- 7
Finish with Bottarga
Sprinkle the grated bottarga over the calamari and lobster brodo. Stir gently to combine and let it heat through for another minute.
Serving
- 8
Plate the Dish
Ladle the calamari and lobster brodo into serving bowls. Garnish with fresh parsley and a sprinkle of lemon zest before serving.
